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The top knife is the one I hate the most.. Shun Premier 7" Santoku. This knife has seen a lot of use on the line, no knickes or chips, just a few scratches on the surface from sharpening. $100 +Paypal fees and shipping CONUS

I am open to trades. Thank you for looking!

I apologize for the horrible picture quality, I've never been great at taking pictures and I used a horrible cell phone camera.

I have a 270mm Hattori JCK in Linen Micarta for sale as well. It has seen a lot of use, but it is still in great condition, just some scratches from sharpening. The edge is razor sharp. $225 + paypal fees and shipping ConUS

I also have this 220mm White Steel Yanagiba. I posted on here a while ago asking help identifying it. There is no makers' mark on it, it just says "registered" and "white steel" according to Sara at JKI. It seems to be very well made and it is extremely comfortable to use. It does need some sharpening (I haven't messed with it too much). It's a d-shaped ho wood handle. $100 + Paypal fees and shipping ConUS.

Another price drop, if they still don't sell than I guess I am just destined to be stuck with them, lol.

Masahiro: $100
Masanobu: $140
Shun: $100
Hattori: $175
Yanagiba: $50

I can ship them internationally, but you have to pay shipping.
I apologize for the horrible pictures, I know it looks like the tips are gone, etc. But the tips are all there and they have never been broken/chipped. The only knife to have seen any use on the line in a professional kitchen is the hattori (I love this knife, but rarely use it anymore). The rest have only seen a very small amount of home use to play with the steels. I am a white #1 carbon fan, but I wanted to try some different stainless to see if I could find one I like... I didn't, except for the Hattori.

I am more than willing to trade them off since I am just going to use the money to get more knives. I'll consider anything/everything (including knives of lesser value if I like it).

It is a 80/20 assymetrical edge (right-handed), It is made of MBS-26 stainless and it takes a very sharp edge. If you are unfamiliar with MBS-26, it is very similar to a VG-10. The knife was used very little and it has no scuffs, knicks, etc. It sharpens relatively easily and it keeps an edge for quite a while.

Hmmm, thanks for the info. Not sure how well he will be able to maintain a 80/20 edge or even know what that is....I guess I could have it changed to a 50/50 edge. The stainless factor is good...easier for them to maintain.